Manila's First Peruvian Restaurant Reopens Its Al Fresco And Indoor Dining Spaces

We know you can't travel right now, but why not travel via your plate? Open once again for in-house dining is Samba, the premier Peruvian restaurant in Manila, helmed by native Peruvian Chef Carlo Huerta who hails from Cuzco.

Samba is currently operating from 11:00 a.m. to 9:00 p.m., and will be extending its operating hours to 10:30 pm daily starting August 24. Located at the 8th level of Shangri-La at the Fort, Manila, it boasts of safe indoor and alfresco dine-in spaces, so gourmands like you can safely indulge in authentic Peruvian cuisine and international selections. Should you choose to dine in (or dine out, as you prefer), you'll rediscover the authentic flavors of Peru amidst a breathtaking poolside venue

Chef Carlo Huerta's fusion cooking is a delight, as he brings influences from over 500 years of immigration and enculturation by Spanish, African, Chinese, Japanese, and European cultures, all complemented Peru's native cuisine. All these adventurous flavors find their way into Samba's culinary repertoire.

There are fresh, light staples inspired by the bountiful coasts of Peru, such as the Ceviche Limeno with Lapu Lapu, Shrimp, Octopus, Scallops, Calamari, Leche de Tigre, red onions, coriander sprouts, and cancha corn. There's the Japanese-inspired Tiradito de Salmon (sashimi-style Salmon, Lime Juice, Extra Virgin Olive Oil, Onion, Celery, Mushroom, and microgreens). Classic street food and snacks like Anticucho de  Pulpo feature sustainably sourced Octopus with panca pepper, roasted potatoes, cocoa sauce, and  Pastel De Choclo, a Peruvian corn pie with beef tenderloin, aji panca, quail egg, and Zarza Criolla also make their way to the menu. 

Among the main course selections are crowd-favorites such as Arroz con Mariscos, nicknamed the "Peruvian Paella". This famous seafood rice dish has calamari, octopus, shrimps, scallops, white wine, paprika Creole seasoning, Parmesan cheese, and coral butter. The Aji de Gallina (Chicken breast, Aji Amarillo sauce, and Botija olives) represents quintessential Peruvian comfort food with Spanish influences. The Lomo Saltado is one of the most emblematic and traditional Peruvian Criollo dishes, presenting a beautiful fusion of Chinese and Peruvian cooking. The entree highlights stir-fried US prime beef tenderloin with tomatoes, onions, soy sauce, and Andean potatoes.

Samba is more than just about Peruvian cuisine, however, for the menu offers a well-rounded dining experience with well-loved international favorites like High Street Cafe's Curry Laksa and Raging Bull Chophouse and Bar's signature Darling Down Rib Eye Wagyu MS5 steak among many others. 

Chef Carlo Huerta is a native of Cusco, Peru. He started working in the kitchen at the age of 16 and pursued his culinary education at Le Cordon Bleu Peru, where he perfected his cooking skills and techniques. Always looking for new flavors, he spent several years  traveling through Latin America, where he researched intensely on Peruvian ingredients and ancient recipes. In 2010, he became the executive chef at Vivaldi Restaurant, an esteemed fine dining restaurant in Lima. Later on, he assumed the position of corporate executive chef at Embarcadero 41, managing the kitchens of 15 restaurants in Peru, Ecuador, and the United States. Chef Carlo joined Shangri-La at the Fort in 2016. With over 17 years of culinary experience, Chef Carlo brings the exciting and contemporary flavors of Peru to the discerning diners of Samba.

At Shangri-La at the Fort, Manila guests are assured of the highest standards of food safety and sanitation measures allowing diners to fully enjoy the Samba experience. For inquiries and reservations,  please follow and message Samba, Manila on Facebook, and Instagram, or click here to visit their website.